alaska seafood cioppino

Name: Alaska Seafood Cioppino
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 3/4 cup(s) chopped onion; 1 cup(s) sliced celery; 1 cup(s) sliced fennel; 2 clove(s) garlic, minced; 1 teaspoon(s) dried basil; 1/2 teaspoon(s) dried tarragon; 1/4 teaspoon(s) red pepper flakes; 1/4 teaspoon(s) black pepper; 1 slice(s) bacon, sliced finely; 2 bottle(s) (8 ounce each) clam juice; 1 can(s) (28 ounce) diced tomatoes in juice; 1/4 cup(s) red wine (cabernet or pinot noir); 1 pound(s) (at least 4 legs) of your favorite alaska crab (king, snow or dungeness); 1 pound(s) alaska cod, halibut, pollock, salmon or sole - fresh, thawed or frozen

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Alaska's pristine waters are a gold mine for seafood. Red king crab is rightfully world-famous. And the salmon? It's practically the symbol of the state — but don't count out the cod, scallops and prawns just yet. This is an easy recipe and fun to prepare.

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(1 rating)

yield 4 Servings

prep time 10 Min

cook time 25 Min

method Stove Top

Ingredients For alaska seafood cioppino

1 Tbsp

olive oil
3/4 c

chopped onion
1 c

sliced celery
1 c

sliced fennel
2 clove

garlic, minced
1 tsp

dried basil
1/2 tsp

dried tarragon
1/4 tsp

red pepper flakes
1/4 tsp

black pepper
1 slice

bacon, sliced finely
2 bottle

(8 ounce each) clam juice
1 can

(28 ounce) diced tomatoes in juice
1/4 c

red wine (cabernet or pinot noir)
1 lb

(at least 4 legs) of your favorite alaska crab (king, snow or dungeness)
1 lb

alaska cod, halibut, pollock, salmon or sole - fresh, thawed or frozen

How To Make alaska seafood cioppino

1
Heat olive oil in heavy stockpot. Saute onion, celery and fennel over medium heat until softened, about 5 minutes. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; saute for 3 to 5 minutes. Add clam juice, tomatoes and wine; simmer 10 minutes.

2
Rinse any ice glaze from frozen Alaska Seafood under cold water. Turn off heat and add seafood to liquid, skin side down. Return heat to a simmer.
3
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until opaque throughout. To serve, ladle into warm soup bowls.
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